If you like it, save it!

If you like something…

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: A pound cake that goes rogue in all the right places.

Who isn’t a fan of pound cake? It is unapologetic in its density, and expects that you will consider it a meal. Ostensibly named because of its traditional proportions of one pound each of flour, butter, eggs, and sugar, this cake is often at its best when it deviates from that standard, as is the case with Edna Lewis’ super delicious pound cake, which I have made tons of times.

This cake also uses the interesting and effective technique of adjusting the oven temperature while the cake is in the oven, rather than preheating. I love the beating of egg whites, which gives it a lift. It also uses 2 percent milk, another unusual call. I recommend you hand mix this batter after creaming the butter.

Comments (5)

you can use butter instead of shorting - my cold oven pound cake does - Cold oven gives it a slow rise - with the heat of the oven, instead of a blast of heat right away - very dense cake - good with ice cream